DEPRESSION OF A(W) BY SOLUBLE AND INSOLUBLE SOLIDS IN ALGINATE RESTRUCTURED BEEF-HEART MEAT

Water activity (a(w)), pH, bind and moisture of alginate restructured beef heart meat (BHM) were evaluated using a 2(5) factorial design bas ed on combinations of beef heart meal and glycerol (10%, 20%), and dex trose, bone meal and glycine (0%, 5%). Effects of these components wer e significant (p < 0.05) for reducing a(w) and moisture, and, excludin g glycine, for altering pH. The a(w) of the BHM control was 0.94, whil e a(w) for 32 treatments ranged from 0.66 to 0.90. Glycine lessened pr oduct bind. An intermediate moisture BHM product could be formulated u sing the hurdle concept and the alginate system for restructuring meat with incorporation of selected soluble (glycerol, dextrose) and insol uble (beef heart meal, bone meal) components.